View Pit Stop page for race #183 by komchan — Ghost race
View profile for Komchan (komchan)
Official speed | 96.73 wpm (54.58 seconds elapsed during race) |
---|---|
Race Start | November 1, 2020 8:17:33pm UTC |
Race Finish | November 1, 2020 8:18:28pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. deskripper (127.49 wpm) |
Accuracy | 98.0% |
Points | 99.95 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |